Hello all,
I've started writing a column for a website called restaurantbiz.net. About 15 years ago, I worked at Fay's Drugstore with the guy who runs the site and when he approached I jumped at the chance. I'd love for you all to read it and offer an honest opinion. This is my 1st attempt at professional writing. It's a startup website so I don't know where it will lead but who knows?
http://restaurantbiz.net/wine/Thanks
Ed

Great stuff Ed. On the old WLDG, was there not a writers forum thingy??
I love writing (Nah not you Doris!!) and do a monthly column on birding for the Edmonton Senior newspaper. No payment just participate and educate, just like here really!!
Post some articles eh when you have time?

Bob Parsons Alberta. wrote:Great stuff Ed. On the old WLDG, was there not a writers forum thingy??I love writing (Nah not you Doris!!) and do a monthly column on birding for the Edmonton Senior newspaper. No payment just participate and educate, just like here really!!Post some articles eh when you have time?

Thanks, It's great being part of this community and putting wine thoughts up. I'm not getting paid at restaurant biz either just doing it for the practice and to help out an old friend.

Congratulations, Ed, for a neat writing gig and a job well done. You have a skill that doesn't come naturally to all writers, and that's expressing yourself in a clear, conversational way without getting overly formal. I hope you'll post links to your future columns here, too.

Where wil it lead??? I'll tell you...big $$$'s and all the chicks lusting for your body (of knowledge, of course).
Nicely done article, Ed. Breezy and not too serious. But the important point is to tap into that wealth of knowledge (some/most) sommeliers have.
And thanks for not using the term "Somm". Hate it!!
Tom

Congratulations on getting the column assignment. I enjoyed your first column, and look forward to reading more.

Thomas wrote:I also wondered if you have had your gathering yet at the wine and culinary center in Canandaigua. Tonight was my last of the summer classes there, and Steve Gauterry (sp) showed up.

Thomas,

I enjoyed meeting you and I really enjoyed the class, which was both informative and entertaining. I'm only sorry I wasn't in town for the earlier sessions. Highly recommended to anyone who has a chance to take it in the future.

Same here Steve. Anyone who understands the relationship between acid/sugar and the "dry" wine belief system is a friend of mine

I particularly liked that you did not introduce yourself until later in the program; helped me not to feel self-conscious about having someone with a lot of wine knowledge judging what I think I know about the subject.

We are talking about doing a few different wine programs, one might be a hands-on winemaking class. If we do that one, I might call upon Howie for one of the classes--put his wine next to some commercial stuff as a show and tell kind of thing, if he would be interested.

Thomas wrote:We are talking about doing a few different wine programs, one might be a hands-on winemaking class. If we do that one, I might call upon Howie for one of the classes--put his wine next to some commercial stuff as a show and tell kind of thing, if he would be interested.

I would be honored, but my plate is getting full - MOCOOL next week, my son's wedding 1st weekend in October (note to self - start riddling the magnums of '04 bubbly). However, I am planning a trip to the FL in mid-October to score some Vignoles.